Artichoke Flatbread

Crispy flatbread topped with whipped goat cheese, marinated artichokes, sundried tomato, grape tomato, balsamic reduction and fresh herbs

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pronunciation
runner description
Line up notes
allergies
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Gluten
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ingredients
  • Flatbread - 1 Each
  • Whipped Goat Cheese - 1.5 oz wt
  • Sun-dried Tomato - 1 oz wt
  • Marinated Artichoke - 1.5 oz wt
  • Grape Tomato Halved - 1 oz wt
  • Extra Virgin Olive Oil - 1 TBSP
  • Balsamic Glazer - 1 tsp
  • Dill Sprigs - 2 gram (10 ea)
  • Chive Diced - 2 gram (1 tsp)
sourcing
PREP recipe 1
PREP recipe 2
PREP recipe 3
PREP recipe 4
procedure
  1. Spread the whipped goat cheese so it covers the entirety of the flat bread (Coast to Coast)
  2. Top with the sundried tomatoes, grape tomatoes and artichokes - Note - Artchokes and Sundried tomatoes should be bite size. You might have to cut some in half
  3. Top with extra virgin olive oil around the crust
  4. Bake at 425, high fan, for 5 minutes or until crispy and golden brown
  5. Remove from oven and cut into 10 triangles
  6. Top with balsamic glaze and fresh dill and chives
critical control points
PACKAGING
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